1 1/2 c. shredded raw carrot
1 c. boiling water
1 c. firmly packed brown sugar
1/4 c. vegetable oil
1 tsp. grated orange rind
2 eggs, beaten
1 1/3 c. all-purpose flour
1 c. whole wheat flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. chopped walnuts
I added 1/2 c. raisins

Combine first 5 ingredients in a small bowl, stirring well; cool. Stir in eggs. Combine flours, baking powder, soda and salt in a bowl; make a well in center of dry ingredients. Add carrot mixture and walnuts, stirring until dry ingredients are moistened.

Spoon batter into a greased and floured 9x5x3 inch loaf pan. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Yield: 1 loaf. I made 24 muffins. Bake them about 15 to 20 minutes.